The signature style of chef Pichet Ong of Batch in New York City is "blurring the line between savory and sweet to create a unique mix of flavors, textures and temperatures." Here, he braises hearty pork shoulder roast and fresh pineapple in a savory-sweet sauce seasoned with plenty of black pepper.

Average Customer Rating:

4.3

out of

5

(3 Reviews) 3

3 of 3(100%)reviewers would recommend this product to a friend.

Sort byCustomer Reviews for Caramel-Braised Pork

Review 1 for Caramel-Braised Pork

4out of5

jjoycemanalo

November 2, 2014

Would You Recommend? Yes

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Knockout Dish

November 2, 2014

The flavors and ingredients were spot on. I would add a bit more liquid, so there's enough to spoon over the starch.

Review 2 for Caramel-Braised Pork

5out of5

BusyBaker7

,Bethesda

,MD

February 8, 2013

Ability level:Advanced

Cooks for:3 to 5 people

Cooks:Every day

Would You Recommend? Yes

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Delicious!

February 8, 2013

This is an simple recipe that is absolutely delicious! I made it for a dinner party and it disappeared in minutes. The only change that I would make is to cut the sweet potatoes into larger chuncks. After cooking the sweet potates turned more into a mashed potato.

I made this tonight for the second time.Sweet potatoes and pineapple add an excellent flavor to the meat.My stepdaughter doesn't care for fruit in the savory dish usually but she asked for the second!Black pepper gives a nice kick to the dish. It might be a little spicy for the small kids. (You could reduce the amount of black pepper)